When We’re Not Lawyering…We Like to Fish!
We particularly like the days when we don’t just fish, but actually catch. A few weeks ago, we had one of those days 60+ miles out into the Gulf of Mexico. It was a good omen when the first line dropped into the water, without any bait on it, came back up with a 14 pound Red Snapper attached. Using baited hooks, another 21 snapper came aboard in the next 30 minutes. Over the next few hours we managed to top off the fish box with 20+ good size King Fish and a couple of Ling.
Below is one of my favorite recipes for grilling Red Snapper “on the half-shell”:
Leaving the skin and scales on the filet creates the “half-shell” that keeps the meat off of the grill grate and protected from the fire.
Lightly coat the grill grates with olive oil, then lay on the filets skin-side down. Without moving the fish, grill until the underside is crisp and a little charred, basting all the while with a compound butter. The fish is done when it flakes easily with a fork.
Compound Butter for Grilled Snapper (experiment using your favorite seasonings)
1 stick of butter
3 cloves garlic, minced
1 teaspoon sea salt
1/2 teaspoon freshly-ground black pepper
1/2 teaspoon chipotle powder
1/2 teaspoon thyme
1/2 teaspoon rosemary
1-1/2 tablespoons sweet paprika
1 teaspoon freshly-squeezed lemon juice
Combine all ingredients together in a heat-proof bowl and keep near enough to the fire to keep it soft during use.
Note: Don’t over do it – Red Snapper doesn’t need much seasoning. The light texture and flavor of this great eating fish is easily overpowered.